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Vegan Buffalo Potato Nuggets square

Buffalo Potato Nuggets

Dianne
Buffalo Potato Nuggets are a deliciously spicy snack. Serve them with non-dairy ranch dressing for the ultimate game day appetizer.
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Snack
Cuisine American
Servings 4 servings
Calories 179 kcal

Ingredients
  

  • 3 cups diced potatoes any kind
  • 2 tablespoons unsweetened non-dairy milk
  • 1 tablespoon potato starch or corn starch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ cup hot sauce such as Frank’s or Cholula
  • 2 teaspoons vegan butter melted, (I like Miyoko’s Cultured Vegan Butter)
  • 1/2 cup vegan Ranch Dressing
  • 1 tablespoon chopped chives or parsley

Instructions
 

  • If you’re using your oven, preheat it to 400° and line a baking sheet with parchment paper.
  • Place the potatoes in a large pot with enough water to cover them plus an inch. Bring to a rolling boil and cook the potatoes are fork-tender, about 15-20 minutes.
  • Drain the potatoes and place them in a large bowl with the non-dairy milk, potato starch or corn starch, garlic powder, onion powder, sea salt, cayenne pepper, and black pepper. Mash everything together with a potato masher or large fork until it’s the consistency of mashed potatoes.
  • Roll the mixture into 1-inch nuggets. I like to use a small scoop to speed things up.
  • If you’re using your oven, place the nuggets on the baking sheet and bake for 30 minutes, or until the nuggets are golden brown. If you’re using your air fryer, cook them for about 15 minutes on 400°. Whichever cooking method you use, be sure to flip the nuggets at the halfway point.
  • While the nuggets are cooking, whisk together the hot sauce and vegan butter.
  • Place the nuggets in a large bowl or on a serving dish platter, and drizzle with the hot sauce mixture. Then drizzle on the ranch dressing and top with the chopped chives or parsley. Serve with extra ranch dressing on the side for dipping.

Nutrition

Calories: 179kcal